Bar Eats: Bourgeois Pig Brooklyn

Bar impresario Ravi DeRossi (Death and Company, Mayahuel) comes to Carroll Gardens with Bourgeois Pig Brooklyn, the second outpost of the East Village original. The bordello chic trappings—think gilded ceilings and velvet throne chairs—complement an Old World-style drink menu inspired by spirits from Western Europe.

The food speaks to the bar's European style, offering a raw bar, charcuterie and cheese. Without a proper kitchen, the menu remains limited, though chef Luis Gonzalez has come up with some creative bar bites made with just a hot plate. Stinky Potatoes ($8), made with a crumbly Blue Castello cheese, scallions and truffle oil, is one such dish—simple yet pungently flavorful.

A plate of Braised Artichokes ($8) gets its crunchy texture with the addition of Marcona almonds, a delicate Spanish variety with a slightly sweet flavor. Unlike the potatoes, the small portion of the dish made it much more difficult to share.

For bigger groups, the bar offers a selection of fondues to share, such as the Mushroom Fondue ($26), a bubbly bowl of melted Gruyere and mushrooms accompanied by potatoes, zucchini, carrots and toast. Sweet selections such as the Chocolate Fondue ($26) make for an ideal dessert. The menu will rotate consistently throughout the year.

Unlike its East Village counterpart, the Bourgeois Pig Brooklyn has a full liquor license and apt bartenders; take advantage and experiment with some unusual libations made with obscure liquors from France, Italy, Germany, Austria and more. If cocktails aren't your preference, keep in mind that all bottles of wine are half price on Monday and Tuesday.

Nancy, who comes to New York by way of Los Angeles, writes The Wanderist, a food and travel blog of adventures here and abroad. She writes the column Bar Eats, largely because of an affinity for bar food and a genetic aversion to alcohol. She loves noodles, subway maps, and word games.

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